Bhel Puri Chaat Recipe

Make the chutneys first:

Fresh Green Chutney

1 large handful of fresh coriander leaves
1 large handful of fresh mint leaves
1 small onion, chopped
Juice of half a lemon
1 – 2 green chillies
¼ cup cold water (50 – 60 ml)
1½ teaspoon salt, or to taste
1½ teaspoon sugar, or to taste


Place all the ingredients, except for the salt and sugar in a blender and blend to a paste. You can keep it a little more textured, if you wish, or blend quite fine.

Add salt and sugar to taste and adjust according to your taste.

Sweet and Sour Date – Tamarind Chutney

20 – 25 dates, pitted
4 tablespoons shredded palm sugar
¼ cup water
1 tablespoon tamarind paste
1 green chilli (or to taste)
1 tablespoon sugar
½ teaspoon salt


Place the dates and palm sugar in a small saucepan, along with the ¼ cup water. Bring to a boil, then turn down the heat and simmer for about 5 minutes until the dates are very soft.

Place this date mixture in a blender, along with the tamarind paste, green chilli, sugar and salt. Blend to a fine paste.

Taste and adjust the sugar/ salt to your taste.

Spicy Chilli – Garlic Chutney

10 – 12 cloves of garlic, peeled
3 long mild red Kashmiri chillies (or more to taste)
1 tablespoon lemon juice
1 teaspoon salt, or to taste
½ cup boiling water


Shred the chillies loosely, then soak in the ½ cup boiling water for about 5 minutes.

Place the chillies and the soaking water in a blender, along with the garlic cloves and lemon juice.

Blend to a fine paste. Add the salt and adjust the seasoning to your taste.

To assemble the Bhel Puri:

3 - 4 cups puffed rice (kurmura or murmure)
1 cup sev
1 cup loosely packed papri (papdi) + ½ cup to sprinkle on top, crushed coarsely
¼ teaspoon coarse kosher salt
1 small onion, diced fine
1 medium potato, diced small and cooked till just tender (optional)
½ cup cooked chickpeas (optional)
½ cup green chutney
¼ cup date-tamarind chutney or more, to taste
1 - 2 tablespoons (or to taste) chilli-garlic chutney
A large handful of fresh chopped coriander


Place the puffed rice, sev, papri and the kosher salt in a large bowl.

Add the diced onion and stir gently. Add the cooked potato and chickpeas, if using.

Add the chutneys, and toss together well. Sprinkle over the fresh coriander and stir in quickly.

Serve immediately with the additional papri sprinkled on top, and with the chutneys on the side, to add to the bhel puri to your taste.

Goes well with a steaming hot cup of chai.

Dilute the chutneys with a little water if they are too thick.

Recipe from:
Author: Michelle Peters - Jones
Please do not plagiarise